The recipe is very simple and quick to put together, although be prepared that it does take some time since there is down time in the freezer - necessary step to make sure they don't melt all over the place! I used Frigo Light String Cheese sticks and Tall Papa Gluten-Free Italian breadcrumbs (which I actually learned about through Pam's blog!). I cut the cheese sticks into three pieces before freezing to make them bite size.
After they were frozen, it only took a few minutes to run them through the breading station.
After they were breaded and frozen again for a short period, I popped them in the toaster oven and they were done in just 6 minutes, with one flip halfway through.
They got a little extra melty because I got distracted at the end with my dinner prep so they were in there for an extra minute - so watch them carefully! They still were easy to pick up and dip though. They were really tasty, and a great healthier alternative to the cheese sticks I used to enjoy. They're not exactly the same, but then again they are not deep fried, which obviously makes a difference in terms of crispiness. I really liked that these were less greasy though, and I definitely felt a lot better about eating them.
Best part about this recipe is that you can prep them in advance and just store them in the freezer to pull out for a very quick appetizer or snack. I only baked up a few since we were about to eat dinner, so I have another small portion waiting in the freezer for the next time I have a cheese stick craving!
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